Mixed Bean-Cherry Tomato Salad with Basil Vinaigrette

Photo: Becky Luigart-Stayner; Styling: Cindy Barr

A bright assemblage of flavors, textures, and colors, this salad can be made early in the day and refrigerated until ready to serve.

Yield: 8 servings (serving size: 3/4 cup bean mixture)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 86
  • Calories from fat: 38%
  • Fat: 3.6g
  • Saturated fat: 0.5g
  • Monounsaturated fat: 2.5g
  • Polyunsaturated fat: 0.4g
  • Protein: 2.1g
  • Carbohydrate: 11.2g
  • Fiber: 4.4g
  • Cholesterol: 0.0mg
  • Iron: 1mg
  • Sodium: 132mg
  • Calcium: 57mg

Ingredients

  • 1 pound fresh green beans, trimmed
  • 1 pound fresh wax beans, trimmed
  • 1/4 cup balsamic vinegar
  • 2 tablespoons extravirgin olive oil
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 3 cups cherry tomatoes, halved (2 pints)
  • 1 cup loosely packed basil leaves, coarsely chopped
  • 1/2 cup finely chopped red onion
  • Fresh basil sprigs (optional)

Preparation

  1. Cook green and wax beans in boiling water 5 minutes. Drain and plunge beans into ice water; drain.
  2. Combine vinegar, oil, salt, and pepper. Add beans, tomatoes, basil leaves, and onion; toss gently. Cover and chill. Garnish with basil sprigs, if desired.
Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

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